Egg and Dairy Free Fluffy Pancakes

September 1st, 2014 | Posted by Milana in Breakfast/Brunch - (0 Comments)

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INGREDIENTS:

1/2 Cup White Whole Wheat Flour
1/2 Cup Unbleached All Purpose Flour
1 Tbsp Honey or Maple Syrup
2 tsp Baking Powder
1 Cup Unsweetened plant based milk
1/2 tsp Vanilla Extract
3 Tbsp Coconut Oil melted

DIRECTIONS:
Combine dry ingredients. Add Almond milk and vanilla. Whisk just until combined. Be careful not to over mix.
The batter should be slightly lumpy. Set aside to rest. In the meantime melt the coconut oil and then add it to the batter. Stir. Use an ice cream scoop to drop scoopfuls of batter on to hot griddle. Flip when you see bubbles forming. Enjoy!

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Rating: 5.0/5 (2 votes cast)

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Almond Crusted Oven Fried Chicken

September 1st, 2014 | Posted by Milana in Lunch/Dinner | Thanksgiving - (0 Comments)

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INGREDIENTS:
Cooking Spray
1/2 Cup Almond Meal/Flour
1/4 Cup White Whole Wheat Flour
1-1/2 tsp sweet paprika
1/2 tsp Garlic Powder
1/2 tsp dry mustard
1 tsp ground turmeric powder
1/4 tsp salt
1/4 tsp finely ground black pepper
1-1/2 tsp Extra Virgin Olive Oil
4 Large Egg Whites or 2 Eggs
6 skinless drumsticks or 1 lb. Chicken Tenders

DIRECTIONS:
Using a grill rack over a baking sheet spray rack with cooking spray set aside. Meanwhile in a food processor combine all dry ingredient and process on high while pouring in the olive oil until incorporated completely. Pour into shallow dish. In a separate bowl beat egg whites. Dredge tenders or drums first into the whites and then press them firmly into the almond mixture covering all sides. Place them on the grill rack. For tenders, bake at 450°F for 20 min. For Drums, bake at 425°F for 40 min. Enjoy!

NUTRITION ANALYSIS:

For Tenders:

Serving Size: About 3oz.( 2 or 3 pieces depending on size)
Calories: 184
Carbohydrate: 4g
Fiber: 2g
Fat: 7g
Protein: 26g

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Rating: 4.8/5 (4 votes cast)

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